Spelt and Nut Slice with Jelly
Spelt and nut sponge, Cream, Apples and Jelly — a Zeelandia recipe in 4 components. Uses Zeelandia Delice Soft Cream Flavour Custard 25 kg, Cream Alternative Rosette 12 × 1 L and Jelly Neutral 5 kg.
- mixing speed (sponge)
- low
- mixing time (sponge)
- 4 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 25-30 min
- mixing speed (cream)
- high
Ingredients
Spelt and nut sponge
| Ingredient | Quantity |
|---|---|
| Spelt Cake Mix with Nuts | 1600 g |
| Eggs | 800 g |
| Oil | 800 g |
| Baked Apple Filling | 500 g |
Cream
| Ingredient | Quantity |
|---|---|
| Zeelandia Delice Soft Cream Flavour Custard 25 kgSoft Krem 25 kg | 700 g |
| Cream Alternative Rosette 12 × 1 L | 500 ml |
| Water | 1500 g |
Apples
| Ingredient | Quantity |
|---|---|
| Apples | 700 g |
Jelly
| Ingredient | Quantity |
|---|---|
| Jelly Neutral 5 kg | 450 g |
| Water | 1000 g |
| Apple juice | 1000 g |
Method
- Spelt and nut sponge
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Spread the mixture evenly into two frames of about 40 x 60 cm. Bake at 180°C for about 25-30 minutes. Allow to cool.
- Cream
Mix all ingredients on high speed until a uniform consistency is obtained (using a whisk). Spread 1/2 of the cream evenly on the sponge placed in a frame. Press gently with the second sponge on top. Spread the remaining cream (about 1350 g) on top. Chill.
- Apples
Wash the apples, cut into slices and remove the pips. Arrange the apple slices on the custard cream, pressing gently. Chill.
- Jelly
Bring the water to the boil and dissolve the jelly in it. Combine with the juice and allow to cool. Pour the thickening jelly over the apples. Chill.
Decoration: decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.